Gongura beetroot curry soured with tangy gongura leaves: beetroot cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 38 minutes.
Prepare the beetroot and chop the onion, tomato and aromatics.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the gongura leaves.
4
Add the beetroot and a splash of water, cover and cook until tender, stirring occasionally.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Video: Beetroot Pista Raitha| Quick Recipes | ETV Abhiruchi · on YouTube
Table.
🇮🇳 Indian
Belur Gongura Beetroot
Time
38 min
Serves
3
Level
Easy
Prep / cook
12 / 26 min
Ingredients
🧅 Onion2 medium, finely chopped
🍅 Tomato2 medium, chopped
🧄 Garlic4 cloves, minced
🫙 Ginger1 tbsp, grated
🌶️ Green Chili2
🌶️ Cumin Seeds1 tsp
🌶️ Coriander Powder1 tsp
🌶️ Turmeric Powder1/2 tsp
🫙 Vegetable Oil2 tbsp
🌶️ Red Chili Powder1 tsp
🥬 Beetroot250 g, chopped
🥬 Gongura (Sorrel Leaves)1 cup, chopped
Optional
🌿 Fresh Cilantro2 tbsp, chopped
🍋 Lemon1/2, juiced
Steps
Prepare the beetroot and chop the onion, tomato and aromatics.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the gongura leaves.
Add the beetroot and a splash of water, cover and cook until tender, stirring occasionally.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
